High Pressure Processing of Raw Ewe’s Cheese Promotes Microbiological Safety and Quality During Prolonged Storage
Rita S. Inácio | Ana M. P. Gomes | Jorge A. Saraiva
<i>Serra da Estrela</i> cheese (a raw ewe’s milk) ripened for 45 days was treated at 600 MPa for 6 min (P1) and at 450 MPa for 6 (P2) and 9 min (P3) and kept in refrigerated storage for 15 months. <i>Lactobacillus</i> and <i>Lactococcus</i> viable cell numbers were reduced in 3.2–3.6 and 2.7–3.6 log cycle units, respectively. Lower reductions were verified for total aerobic mesophilic and <i>Enterococcus</i> viable cell numbers in cheeses treated at 450 MPa (2.4–2.5 and 1.2 log reductions, respectively). In HPP cheeses, yeasts and moulds were below the enumeration limit up to 6 months of storage, but at 15 months 3.6–4.2 log cfu/g were quantified in all cheeses, while <i>Enterobacteriaceae</i> were inactivated to below the quantification limit. The increment of pressure treatment caused a greater impact on the microbiota’s viability than the increase in time under pressure. During storage, minor total colour differences were determined for HPP P3 cheese surface relative to control cheeses, Ch<sub>C</sub>, at 45 days of ripening. HPP can thus be a good process to apply after cheese manufacture, since it offers a good potential to render raw-milk cheese microbiologically safer, with minimal changes in quality.
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